07.07.09
The Green Russian Roulette..
Sometimes culinary pleasure lies in the simplest of things. I think I’m now officially a Padrón pepper addict. These little green peppers, originally from Galicia, Spain, have intrigued many over the years as a popular tapa dish. They even have festivals in honor of these nutty and sweet, yet occasionally hot peppers. And because one cannot predict which pepper is hot, eating these green devils has also been known as playing the culinary Russian Roulette. I got a fresh batch of young pimientos de Padrón lately and decided to eat it the way they do in Spain – sautéed in olive oil and sprinkled with sea salt. And since this is still considered early season for these peppers, I only got the young tender ones which are not hot at all. I guess I should consider myself lucky.
The popularity of these peppers has been slowly spreading in America. If you look hard enough, you might just find them in your local farmers’ markets. In the bay area, Happy Quail Farms’ early harvest is just hitting the stands. I’ve also saved a few for my new friend Kim to see if she could recreate this treat in her garden. Maybe we’ll find out soon enough?
To cook these Padrón delights, simply heat up a pan with some olive oil, warm the peppers in it until they start to blister on the outside. Then sprinkle a small pinch of salt on top. Grab the stems of the peppers and enjoy!
